Camel Cup

Corporate Dinning

Entrée
Mezze Plate
Char grilled Lamb Kofta, Falafel
Babaganoosh, Hummus, Tabouli and Warm Turkish Bread.

Main Course
50/50 Service
Syrian Chicken
OR
Moroccan Lamb
Both served with
Currant, Apple and Pistachio Couscous and a Persian Fetta Salad.

Dessert
Middle Eastern Tasting Plate
Baklava, Pistachio Ice Cream topped with Persian Spun Toffee and Lokum served with Sweet Black Tea.

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The Avoca Camel Cup Country Wool & Wine Festival Sunday 8th June 2008
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